Chicken Filo Pie

This is a take on the classic pie, but this Asian twist just spices things up a little.


Serves 4-6


Oven 200c


  • 5sheets filo pastry


  • 3tbsp oil


  • 6 chicken breasts, cut into chunks


  • 1 onion, diced


  • 3 garlic cloves, sliced


  • 1 carton butter beans


  • 1 tin coconut milk


  • 100mls chicken stock


  • 1tsp soy sauce


  • 1tbsp curry powder


  • 150g kale


  • 150g spinach


  • 1tbsp cornflour mixed with 50ml warm water


  1. Heat the oil in a pot and add the onion, garlic and chicken and cook until browning.
  2. Stir in all remaining ingredient, bring to a simmer and pop on a lid for 15mins.
  3. Stir in the cornflour. Pour into an ovenproof dish.
  4. Take the sheets of filo, brush with oil and crunch up gently, place on top of pie. Put in oven until golden, 20-30mins. Serve with rice.

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